PUFF PASTRY LEAVES

The trees here at StoneGable are almost bare… and leaves are swirling all around! I love fallen leaves. Their vibrant colors… the way they rustle and crunch… the distinct aroma of burning leaves… the way they fly in the wind… and their buttery yummy taste!Wait…. what?

I love eating leaves… puff pastry leaves…

They are wonderful little bites of delicious buttery flavor and crunch that add so much sass to soups, stews, pies and desserts this time of the year!

Thaw puff pastry and unfold one sheet on a floured surface or parchment.

I don’t even bother to roll it out.

Dip the leaf cutters into a little flour and then cut out a puff pastry leaves. Brush off excess flour.

Place the leaves on a rimmed baking sheet and pop them into the freezer for 10 minutes to rechill.

Meanwhile make an egg wash by scrambling an egg and a little water in a small bowl. When the leaves come out of the freezer, brush them with the egg wash. You can also sprinkle them with salt or cinnamon sugar.

Bake them for until they are puffed and slightly golden, about 18-20 minutes.

Sprinkle a little sugar (or cinnamon sugar) on leaves for a little bite of sweet crunchiness!

PUMPKIN BREAD PUDDING RECIPERemember to pin this to your RECIPE or FALL Pinterest Board. You can follow me on Pinterest and see all the yummy recipes I’m pinning HERE

Yvonne…beautiful as always. I will be sharing this on my Facebook page later today. I never thought to use those cutters for puff pastry…only sugar cookie dough!! Brilliant! (I have a little vintage giveaway on my bloggy today and tomorrow if you have time to visit!). Happy Friday!

Oh my goodness! that’s what those are! I have wanted to know for so long what those darling little beauties are in some of your posts Yvonne…gotta go get these cutters…why I even commented once about them thinking they may have been a cracker? Thanks for sharing, I have a Williams Sonoma in my neighborhood! Have a great weekend Yvonne!

Yvonne, you scare me. I cannot believe how many cute ideas you have in that brain of yours. These puff pastry leaves are something else. The good news is I do have a wonderful recipe to contribute to your next foodie party. Yay,have a great weekend.Leslie (aka Gwen Moss)

These little guys are the perfect way to top off any savory or sweet concoction. And it could possibly fool people into thinking that I’m a genuine gourmet cook! Now if I can only make them without skewing their shape – that’s usually where I manage to mess things up!

Yvonne, these leaves are over the top awesome. They would be lost on my inlaws, but I am the perfect guest to do stuff like this for. I would probably be crying at how cute they are and appreciate so much that you made them.

Love your tutorial. I make the leaves in the fall too and they add so much and a real special touch. However I have never used a leaf stamp with the veins and I love the idea. Now I’ve got to add that to my collection. N.